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Lagers are brewed with “bottom-fermenting” yeasts at much colder temperatures, 12-16C over long periods of time 3-4 weeks. Often after this time brewers will then drop the temperature dramatically (2-4degrees) for another couple of weeks to help clear the beer. This is called often called “cold crashing” or “lagering”. Lagers include bocks, doppelbocks, Munich- and Vienna-style, Märzen/Oktoberfest and the famous pilsners. Pilsner beer originated in the town of Pilsen, now in the Czech Republic and was the first non-cloudy beer.